|1 cup||Kalamata olives - pitted|
|4||Garlic cloves - peeled|
|6||Anchovy filets - drained|
|½ cup||Olive oil|
|1 pounds||Linguine - cooked|
|2 cups||Cherry tomatoes - quartered|
|3 tablespoons||Fresh basil - sliced|
Directions: Tapenade - In a food processor combine the pitted olives, garlic, anchovy filets and Dijon mustard. Pulse the processor until a dense puree forms. Slowly add the olive oil in a steady stream while the processor is running until well combined. Pasta - In a large bowl, place the cooked linguine. Add the olive tapenade and toss to mix well. Add the cherry tomatoes and fresh basil and toss to combine. Serves 4.
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